Fried fish and stroke
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From the U.S. Department of Health and Human Services, I'm Ira Dreyfuss with HHS HealthBeat.
Fish is good for you, but researchers say you need to cook it right. A couple of meals a week of fish, especially those rich in omega-3 fatty acids, have been associated with lower risk of cardiovascular disease.
However, at the University of Alabama at Birmingham, researcher Virginia Howard says frying may cook out omega-3's. And she says people in eight Southeastern states known as the Stroke Belt - where people are more likely to die from stroke - are more likely to eat their fish fried. So Dr. Howard says:
``We need to increase our fish consumption. But we also need to find healthier ways to cook it. And there are many good ways, which is grilling and baking - and even microwave.'' (9 seconds)
The study in the journal Neurology was supported by the National Institutes of Health.
Learn more at hhs.gov.
HHS HealthBeat is a production of the U.S. Department of Health and Human Services. I'm Ira Dreyfuss.